SHELLED EDAMAME SALAD RECIPES RECIPES

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EDAMAME SALAD RECIPE - FOOD.COM



Edamame Salad Recipe - Food.com image

This salad combines healthy veggies with a minimal amount of oil, without losing any of it's flavor.

Total Time 20 minutes

Prep Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 12

1 lb frozen shelled edamame
3 cups frozen petite corn kernels
1 chopped red bell pepper
3/4 cup sliced green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
2 tablespoons marjoram or 2 tablespoons basil
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly.
  • Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano.
  • In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Nutrition Facts : Calories 240.4, FatContent 8.5, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 276.6, CarbohydrateContent 35.9, FiberContent 6.5, SugarContent 1.6, ProteinContent 11.8

EDAMAME HUMMUS RECIPE - FOOD NETWORK



Edamame Hummus Recipe - Food Network image

A Middle Eastern favorite, hummus is traditionally made with chickpeas, tahini, lemon juice, garlic and olive oil. This recipe swaps in edamame and is seasoned with cumin and coriander.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1 1/4 cup

Number Of Ingredients 12

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives

Steps:

  • Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
  • In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
  • Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 52, FatContent 4 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 80 milligrams, CarbohydrateContent 2 grams, FiberContent 1 grams, SugarContent 0 grams, ProteinContent 2 grams

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See details


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